Since I don't care for traditional pie crust, I usually only eat the pie filling. That changed when I discovered this recipe. Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough. —Deanne Causey, Midland, Texas
These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. —Caroline Park, Pritchard, British Columbia
The second question people ask when I serve them this pie is, "What's your recipe?" It comes right after their first question: "May I have another slice?" I like sewing and quilting, gardening…and canning the surplus! —Lauretha Rowe, Scranton, Kansas
Shannon Chabes of Portage, Indiana wanted a lighter version of her grandma's classic summer pie. Our Test Kitchen came up with this one that offers all the flavor of the original but a fourth less fat and 152 fewer calories per slice. How sweet is that?
"WE STILL GO OUT to the strawberry farms to pick our own berries for this pie, and a delicious one it is!
"This pie was a family favorite while I was growing up, and it has become the same with my own family, which is nearly all grown.
"Strawberries are one of my favorite fruits, and when they're in season, you can bet this is a treat we have often!"
Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. —Katherine Barrett, Bellevue, WA
A drizzle of spreadable fruit lends a decorative and tasty touch to this appealing dessert from Ruby Fleeman of Santa Ana, Texas. One slice of the creamy and refreshing pie just won't be enough! "It's great for diabetics," Ruby says, "but even the rest of my family enjoys it."